Strawberry Swirl Cheesecake
Strawberry swirl cheesecake combines the rich, creamy texture of classic cheesecake with the fresh, vibrant flavors of strawberry puree. This visually stunning dessert features a buttery graham cracker crust, a smooth cream cheese filling, and a swirl of strawberry puree that makes each slice a masterpiece. Whether you’re celebrating a special occasion or indulging in a sweet treat, this cheesecake is sure to impress with its balance of sweetness and tang.
Equipment
- 9-inch springform pan
- Mixing bowls (large and medium)
- Electric mixer or hand mixer
- Measuring cups and spoons
- Blender or food processor (for making the strawberry puree)
- Skewer or knife (for swirling)
- Water bath pan (or large roasting pan for water bath)
- Cooling rack
- Parchment paper
- Serrated knife (for slicing)
Ingredients
- **For the crust:**
- - 1 ½ cups graham cracker crumbs
- - 2 tablespoons sugar
- - ¼ cup unsalted butter melted
- **For the filling:**
- - 3 8 oz packages cream cheese, softened
- - 1 cup granulated sugar
- - 1 teaspoon vanilla extract
- - 3 large eggs
- - 1 cup sour cream
- - ¼ cup heavy cream
- **For the strawberry swirl:**
- - 1 cup fresh strawberries hulled
- - 2 tablespoons sugar
- - 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the springform pan to form an even layer. Bake for 10 minutes, then set aside to cool.
- Prepare the strawberry swirl: In a blender or food processor, puree the strawberries with sugar and lemon juice. Set aside.
- Make the filling: Beat the softened cream cheese with sugar and vanilla extract until smooth. Add eggs, one at a time, mixing on low speed after each addition. Stir in sour cream and heavy cream until smooth.
- Pour the cream cheese filling into the cooled crust, spreading evenly.
- Add dollops of strawberry puree onto the surface of the cheesecake filling. Use a skewer or knife to swirl the strawberry puree into the filling, creating a marbled effect.
- Bake the cheesecake in a water bath at 325°F (160°C) for 1 hour, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour to prevent cracking.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Before serving, slice with a warm, wet knife for clean slices. Garnish with fresh strawberries or whipped cream if desired.
Notes
- For a gluten-free version, substitute the graham crackers with almond flour or gluten-free cookies for the crust.
- If fresh strawberries aren’t available, you can use strawberry jam to make the swirl.
- To make mini cheesecakes, use a muffin tin and line with cupcake wrappers, reducing the baking time to 20-25 minutes.
- If fresh strawberries aren’t available, you can use strawberry jam to make the swirl.
- To make mini cheesecakes, use a muffin tin and line with cupcake wrappers, reducing the baking time to 20-25 minutes.